Sauteed Spring Greens with Bacon and Mustard Seeds

• 2 ounces thick-cut bacon, finely diced
• 2 tablespoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 1 hot red chile, seeded and finely chopped
• 1 tablespoon yellow mustard seeds
• 1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinachstems and inner ribs trimmed, leaves cut into ribbons
• Salt
• Freshly ground pepper
• 1 tablespoon white wine vinegar

1. In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes.
2. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes.
3. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes.
4. Stir in the vinegar and serve.

bacon, extravirgin olive oil, shallot, hot red chile, yellow mustard seeds, mixed young spring greens, salt, freshly ground pepper, white wine vinegar

Taken from www.foodandwine.com/recipes/sauteed-spring-greens-bacon-and-mustard-seeds (may not work)